Ingredients
1/2 c. sugar1 Tbsp. flour
1 1/4 tsp. salt
3/4 c. pineapple juice
1 egg, beaten
1 1/2 tsp. lemon juice
2 qt. water
1 1/2 tsp. cooking oil
1 c. acini de pepe
2 (11 oz.) cans mandarin oranges, drained
1 (20 oz) can pineapple chunks, drained (reserve the juice)
1 (8 oz) crushed pineapple, drained
4 oz. non-dairy whipped topping
Marshmallows
Coconut
Instructions
Combine sugar, flour, and 1/4 teaspoon of the salt. Gradually stir in pineapple juice and egg. Cook over moderate heat; stir until thick. Add lemon juice. Cool mixture to room temperature, then mix in whipped topping.In a large pot, bring water, remaining 1 teaspoon salt, and oil to a boil. Add pasta acini de pepe. Cook at rolling boil until tender; drain and rinse with cold water. Let cool to room temperature. When pasta is completely drained, combine with egg mixture. Mix lightly but thoroughly. Refrigerate overnight in tight container. Add remaining ingredients; mix thoroughly. Refrigerate until chilled. Serve.
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